Ingredients
Equipment
Method
- Set the Instant Pot to saute mode. Heat the oil and cook the onion, carrots, and celery for 3 minutes.
- Add the garlic and cook for 30 seconds, then add the zucchini, diced tomatoes, kidney beans, pasta, vegetable broth, bay leaves, and oregano.
- Seal the lid and pressure cook on high for 4 minutes. Allow a natural release for 5 minutes, then quick release the remaining pressure.
- Remove the bay leaves and stir in the fresh basil, parsley, and spinach. Season with salt and pepper to taste.
- Let the soup stand for 5 minutes before serving.
Nutrition
Notes
Net carbs: 30g per serving (38g total carbs minus 8g fiber).
Substitutions: Use gluten-free shell pasta to make it gluten-free; any small white or kidney beans work well.
Storage: Keeps in an airtight container in the fridge for up to 5 days.
Reheating: Warm on the stovetop; the soup thickens as it stands, so add broth to reach the consistency you like. For freezing, cook the pasta separately and add per serving.
